Aloo gobi methi tuk recipe

Aloo gobi methi tuk is a dry spiced curry made with sauted potatoes, cauliflower and fresh fenugreek leaves, a delicious recipe from the sindhi cuisine. Aloo gobi methi tuk goes very well with chapatis, phulkas or bread accompanied with a bowl of yogurt or cucumber raita or vegetable raita.

Simple food and healthy too. you can also serve it as a side dish with some steamed basmati rice along with sindhi dal or dal tadka or dal fry.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2 medium potatoes/aloo - 140 to 150 gms

• 1 small head cauliflower/gobi - 100 to 125 gms

• 1 cup fresh fenugreek leaves/methi, tightly packed

• 1 green chili + ½ inch ginger, made into a paste in a mortar-pestle, about 1.5 tsp ginger - green chili paste

• ½ tsp cumin seeds/jeera

• a pinch of turmeric powder/haldi

• ¼ tsp kashmiri red chili powder/kashmiri lal mirch

• ¼ tsp asafoetida powder/hing

• ¼ tsp dry mango powder/amchur powder

• ½ tsp coriander powder/dhania powder

• 1.5 tsp chaat masala

• 2.5 tbsp oil

• rock salt or black salt as required

INSTRUCTIONS

• rinse, peel and dice the potatoes. chop into small pieces so that they are quick to cook.

• rinse and chop or break the cauliflower into small florets.

• rinse the fresh methi/fenugreek leaves very well in water.

• drain and then chop them finely.

• boil enough water with salt in a pan.

• add the cauliflower and potatoes to the hot boiling water and cook them for 3-4 mins.

• switch off the stove top. cover the pan with the lid and keep both the veggies immersed in the hot water for about 4 to 5 mins. later drain and keep aside.

• heat oil in a non-stick pan or in a thick bottomed pan or kadai.

• add the cumin seeds.

• when they crackle, add the asafoetida.

• stir and then add the ginger-green chili paste.

• saute for about 15-20 seconds on a low flame.

• then add the drained and partly cooked potatoes and cauliflower.

• saute stirring often till light golden spots are seen on cauliflower and the potatoes.

• then add the chopped fenugreek leaves or methi.

• stir well and then add the following spice powders one by one - turmeric, red chili powder, coriander powder and dry mango powder.

• season with ¼ tsp salt and stir well.

• keep on stirring and sauting the veggies, till the methi leaves are cooked well and become crisp.

• in the meantime the potatoes and cauliflower would also become crisp and become golden.

• lastly before serving add the chaat masala and stir well.

• check the seasoning and add more salt, red chili powder, chaat masala or dry mango powder if required.

• serve aloo gobi methi tuk hot or warm with chapatis, rotis or bread.